Kung Pao Pork

• 3/4 lb. lean pork, cut in 1/2-inch cubes
• 4 Tbsp. soy sauce
• 2 Tbsp. lemon juice
• 2 Tbsp. sugar
• 2 tsp. cornstarch
• 1/4 tsp. crushed red pepper
• 2 cloves garlic, minced
• 2 Tbsp. extra light olive oil
• 1 small red pepper, chunked
• 1/2 small onion, chunked
• 1/4 c. unsalted roasted peanuts or cashew pieces

1. Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes.
2. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and 1/4 cup water.
3. Set aside. In wok or large skillet, stir-fry pork and garlic in the olive oil for 3 minutes, or until brown.
4. Add bell pepper and onion; stir-fry 3 minutes.
5. Add cornstarch mixture; cook and stir until slightly thickened.
6. Add nuts.
7. Makes 4 servings.

lean pork, soy sauce, lemon juice, sugar, cornstarch, red pepper, garlic, extra light olive oil, red pepper, onion, unsalted roasted peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996972 (may not work)